{"id":520,"date":"2016-03-15T18:21:32","date_gmt":"2016-03-15T18:21:32","guid":{"rendered":"http:\/\/live.pastrysampler.com\/?p=520"},"modified":"2018-05-22T03:35:26","modified_gmt":"2018-05-22T03:35:26","slug":"interview-with-zachary-golper-on-bien-cuit-the-art-of-bread","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2016\/03\/interview-with-zachary-golper-on-bien-cuit-the-art-of-bread.html","title":{"rendered":"Interview with Zachary Golper on Bien Cuit: The Art of Bread"},"content":{"rendered":"<figure style=\"width: 640px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" class=\"\" src=\"https:\/\/i0.wp.com\/c2.staticflickr.com\/8\/7444\/11742947756_d3c0681684_z.jpg?resize=640%2C427&#038;ssl=1\" alt=\"\" height=\"427\" width=\"640\"  data-recalc-dims=\"1\"><figcaption class=\"wp-caption-text\">Artisanal bread. Image by Flickr user Rahim Packir Saibo via a creative commons license.<\/figcaption><\/figure>\n<p class=\"article-title\"><a href=\"https:\/\/munchies.vice.com\/en\/articles\/great-bread-doesnt-happen-overnight\">A Journey to the Dark Side of Bread<\/a>. Matthew Zuras interviews Zachary Golper via Munchies on Vice following the release of <i>Bien Cuit: The Art of Bread<\/i>, showcasing his secret to a perfect loaf of bread: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors.<\/p>\n<p class=\"article-title\">&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Journey to the Dark Side of Bread. Matthew Zuras interviews Zachary Golper via Munchies on Vice following the release of Bien Cuit: The Art of Bread, showcasing his secret to a perfect loaf of bread: long, low-temperature fermentation, which allows the dough to develop&nbsp;<a class=\"read-more\" href=\"https:\/\/www.pastrysampler.com\/blog\/2016\/03\/interview-with-zachary-golper-on-bien-cuit-the-art-of-bread.html\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"Interview with Zachary Golper on Bien Cuit: The Art of Bread","jetpack_is_tweetstorm":false},"categories":[271],"tags":[10,291],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-8o","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/520"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=520"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/520\/revisions"}],"predecessor-version":[{"id":1312,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/520\/revisions\/1312"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}